Start your morning off fuss free with these Oatmeal Banana Pancakes! Made in a blender, these fluffy pancakes are naturally gluten free and made without any added sugar. Enjoy a fat stack of this simple yet hearty breakfast topped with plenty of maple syrup, butter and fresh berries.
A day that begins with a fat stack of Banana Oat Pancakes is a day that starts off right (as is a day that starts with some Sourdough French Toast).
Fluffy and packed with banana flavor (as are these oat flour banana muffins!), these hearty oat pancakes are made in a blender and are ready in 20 minutes!
And if you're wondering... Are they are delicious enough to enjoy for a lazy weekend brunch?
Yes. Definitely yes. Because they don't taste like healthy banana pancakes (though they are in my books!). They taste like banana bread. Like really good banana bread.
You might even be able to squeeze making them into a busy morning!
- Oats- Either large flake or quick oats will work for this recipe.
- Banana- For best results, use a ripe and spotty banana. You need ¾ cup of mashed banana for this recipe which is about 1 really large banana or 1 and ½ medium bananas. Use the other half of the banana for slicing on top!
- Sea Salt
- Butter- For dairy free, you can use melted coconut oil instead.
- Baking Soda
- Apple Cider Vinegar- Optional- I found that I got slightly fluffier pancakes by including it. But the results were still pretty good without so it can be omitted if you don't have any on hand.
1. Blend batter. Add all of the ingredients except the egg, baking soda and apple cider vinegar to the blender and blend until smooth. Add the egg, soda and vinegar and pulse to combine. (You could just add everything at once but I find that you get better and fluffier results if the egg doesn't get over mixed.)
2. Rest. Set the batter aside for 5-10 minutes to allow the oats to soak up some of the liquid. Use this time to preheat a griddle to 400 F.
3. Cook. Butter or grease the griddle if needed and scoop ¼ cup of batter per pancake onto the heated griddle. Allow to cook for 2-3 minutes until puffy and bubbles are starting to appear on the top. Flip and cook for 1-2 more minutes until lightly browned.
Leftovers and Storage
To Store: Cool leftover pancakes completely on a wire rack. Store in an airtight container in the refrigerator for up to 3 days.
To Freeze: Allow pancakes to cool completely on a wire rack and then freeze in a single layer on a cookie sheet. Once frozen, place in a container or bag and store in the freezer for up to 3 months.
To Reheat: Reheat in the microwave until warmed through or toast in the toaster. Frozen pancakes do not need to be thawed before heating.
Make it Your Own
- Blueberry Banana Oat Pancakes- After blending, stir in 1 cup of fresh or frozen blueberries (or another berry- blackberry, strawberries and raspberries would all be tasty).
- Oatmeal Banana Chocolate Chip Pancakes- Stir ½ cup of chocolate chips into the batter after blending plus sprinkle a few on top of each pancake right after spooning the batter onto the griddle.
- Oat Pancakes without Banana- Check out this classic oatmeal pancakes recipe.
- Dairy Free- Use avocado oil or melted coconut oil in place of butter.
Load up your banana oat pancakes with any and all of your favourite pancake toppings! Some ideas:
- Butter and Maple Syrup (classic!)
- Peanut Butter (my favourite!)
- Almond Butter
- Sliced Fresh Bananas
- Toasted Nuts
- Fresh Berries
- Or try one of these 23 Delicious Healthier Toppings for Pancakes
You bet! Ripened bananas can be frozen in advance and then used in this recipe. Allow to thaw completely.
While this recipe truly tastes best with extra ripe bananas, you can ripen slightly green bananas by placing them in the oven at 300 F for about 20 minutes. The skin will get black and shiny. Allow the banana to cool completely before using it in this recipe. This works in a pinch but I do recommend using naturally ripened bananas whenever possible for best flavour!
Yes but you will need to make a couple of changes. Use 100 g of oat flour (about 1 cup) in place of the oats. Mix together all of the dry ingredients in one bowl and all of the wet ingredients in a second bowl (ensure your banana is very well mashed up before adding). Fold the wet ingredients into the dry ingredients until just combined. Continue with the recipe as directed.
You can make these pancakes in a non-stick skillet over medium low heat. Work in batches to ensure that you don't crowd the pan.
Preheat the oven to 200 F. Place cooked pancakes into a casserole dish and set the dish in the oven between batches.
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And if you liked this recipe...
...you might also like:
Banana Oat Pancakes
- 1 cup large flake rolled oats
- ¾ cup banana mashed about 1 and ½ medium
- ½ cup water
- 2 tablespoon melted butter
- 1 teaspoon vanilla
- ¼ teaspoon fine sea salt
- ⅛ teaspoon cinnamon
- 1 egg
- 1 teaspoon baking soda
- ½ teaspoon apple cider vinegar optional
- Add all of the ingredients except the egg, baking soda and apple cider vinegar to the blender. Blend until smooth. Add the egg, baking soda and apple cider vinegar and pulse to combine.
- Let batter sit for 5-10 minutes. Meanwhile, preheat a griddle to 400°F.
- Scoop ¼ cup batter onto griddle per pancake and cook 2-3 minutes until golden. Flip and cook 1-2 additional minutes.
- Serve hot with desired toppings.
More Breakfast ideas!